This MANGO MATCHA LATTE is everything you didn’t know you ever needed. It’s equal parts smooth, creamy and the perfect amount of sweetness from the fresh mango!
If you’re anything like us, drinking boba is more than a drink—it’s a lifestyle. One sip of this drink and for a moment you’ll forget all your worries and remember that life is good. There are so many varieties of boba teas from brown sugar milk tea to strawberry matcha latte the options are endless. So grab a bag of boba pearls from your local Asian grocery store or Amazon and make your very own mango matcha latte at home!
What is Matcha?
Matcha is a Japanese green tea powder made from finely powdered dried young tea leaves. Depending on the grade, Matcha tastes slightly sweet and earthy. The Matcha farmers grow the tea on green tea bushes and keep them in the shade. The shade increases the amount of chlorophyll content in the leaves, creating the bright green color packed with nutrients. Next, the leaves are picked by hand and their stems and veins are removed. The whole process to grind the leaves takes about an hour in the dark to protect the nutrients.
What is the difference between Ceremonial Grade Matcha and Culinary Grade Matcha?
- Ceremonial Grade Matcha is the highest quality tea grade. For purely tea-drinking purposes, use Ceremonial Grade Matcha. Japanese people have used ceremonial grade matcha for centuries in the traditional Japanese tea ceremonies. It is produced from the youngest tea leaves. Ceremonial grade has the most vibrant tea grade, a fine texture, naturally sweet flavor, and the purest taste. Also, it is the more expensive grade of matcha.
- Culinary Grade Matcha is most commonly used for baking and cooking. Culinary grade matcha does not mean a lower grade product, it is simply prepared differently and for different use. This grade has a more robust flavor, less sweet and more bitter notes than ceremonial grade matcha. Moreover, Culinary Grade Matcha's color is less vibrant and has a more yellow hue to it. Furthermore, it is the most cost-efficient form of matcha.
Ingredients for this recipe
- Boba or Tapioca Pearls: this topping is completely optional. However, for us, it's a must. We are 100% in the boba gang and never pass on an opportunity to slurp down these chewy tapioca pearls. You can usually find these boba pearls at your local Asian grocery store. I recommend not using instant boba it has a lot of preservatives and doesn't have the same bouncy chewy texture as the more traditional boba.
- Brown Sugar Syrup: This syrup sweetens the boba pearls as well as the latte. I usually steep the boba pearls in this syrup for about 30 minutes before serving. Also, I use about 1 tsp of this syrup to sweeten the entire latte altogether. However, the sweetness level depends on your personal preference. You can add more or less syrup based on taste. This brown sugar syrup includes a 1:1:1 ratio of brown sugar: granulated sugar: boiling water. For instance, if you use ½ cup brown sugar then you will also use ½ cup granulated sugar and ½ cup boiling water.
- Mango: I used ripe fresh mangoes. However, using frozen mangoes works just as well if mangoes are not in season.
- Matcha Tea: I recommend sifting your matcha powder before adding hot water to minimize clumping. Moreover, after you pour hot water into your matcha powder whisk immediately. Traditionally, using a bamboo whisk, called a chasen, blends the matcha and makes it foamy, but you can also use an electric milk frother or whisk.
- Milk of choice: I used lactose-free dairy milk to add that bit of creaminess to the latte. You can substitute this with whatever milk you prefer (i.e. oat milk, almond milk, soy milk, etc.)
How to make Mango Matcha Latte Boba
- Prepare the Boba pearls. In a saucepan, cook the boba following the instructions on the packaging. If using non-instant traditional boba, simmer for 25 min., then turn off the heat and let the boba sit in the saucepan for 25 min and then drain.
- In a heat-proof bowl, mix ½ cup hot water, ½ cup dark brown sugar, and ½ cup granulated sugar and carefully steep in boiled boba for 30 min.
- Blend the mango. Place the mango in a blender and blend until the mixture is pureed but still slightly chunky.
- Prepare Matcha Tea. Place the matcha powder in a bowl and add 1 tablespoon of the hot water. Then whisk vigorously to make a paste. It should have the consistency of peanut butter. Then add the remaining 2½ tablespoons hot water and whisk until any remaining clumps disappear.
- To Serve: Put the cooked boba, if using, in a glass. Then, pour in the mango puree. Next, layer in the ice and the milk. Lastly, gently pour the matcha over the milk, aiming for the ice cubes to keep the layers cleanly separated.
Tips for this Recipe:
- Don't over-blend the mango! You want the mango puree to have some small chunks of mango to it so that the milk layer doesn't blend into the mango layer.
- Whisk the matcha. When pouring the water into the matcha immediately whisk the matcha with a wooden matcha whisk or electric frother to prevent the matcha from forming chunks.
- Hit the ice! When pouring the matcha layer over the milk, remember to pour the matcha directly on the ice or a spoon above the cup so the matcha layer has a smooth landing and doesn't immediately blend into the milk.